pin lo
Asians like to sit around a table talk some, eat some, laugh some…Its in the heritage, genes, DNA,blood.. Anyways, this is just condusive to those dinner table talking tradition. Every Asian country has a different twist/style of this basic. They also have different names for it Jeongol, shabu -shabu,.. It all begins with this basic stock type soup base. We cook the precut, presliced, prepared meats,veggies, sides (tofu..) In the boiling stock at the table. As each area has a different style so does each family. Every home different style
prep time
10 Min
cook time
method
Fondue
yield
4 /6
Ingredients
- 1 pound soup bones
- 1 pound chicken bones
- 1 pound pork bones
- 4 cups water
- 2 tablespoons pepporcorns
- 1 teaspoon salt
- 1/2 bunch chinese cabbage sliced
- 1/2 bunch bok choy, sliced
- 1/4 bunch bean sprouts, fresh
- 1/8 cup rice wine or rice vinegar
- 1/4 clove garlic
- 1 stalk green onions
- 4 slices ginger
How To Make pin lo
-
Step 1Place everything in pot with the water.
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Step 2Heat it up to a rapid boil
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Step 3Turn down heat simmer 30 mins/1hr slowly and check it , keep an eye on it
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Step 4Take it off the heat. Remove all solids. No straining broth. But let broth cool (or cook night before & fridge it) if you re removing fat layer
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Step 5Reserve the veggies and Flavorings for later use.
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Step 6The bones can be reused for another day or discarded either way
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Step 7Have on hand sliced meats, sliced veggies, tofu, a variety of condiments
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Step 8Reheat to boiling when ready to eat. Cook the meats, veggies at the table
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Other Soups
Method:
Fondue
Ingredient:
Spice/Herb/Seasoning
Keyword:
#Broth base
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